Showing posts with label Idli Varieties. Show all posts
Showing posts with label Idli Varieties. Show all posts

September 09, 2017

BAJRA IDLI

Ingredients:
Bajra - 2 cups
Par boiled rice - 1 cup
Tuvar dal - 1 cup
Rock salt - 2 tsp
Cooking soda - 3/4 tsp
Oil -  3 tbsp
Mustard seeds - 1/2 tsp

Method:

  • Soak bajra and rice together for 4 hours in enough water.
  • Soak dal separately for one hour.
  • Grind dal to smooth frothy paste. And grind bajra-rice mixture to coarse rawa consistency.
  • Mix both together with salt. Allow to ferment for overnight.
  • Heat the oil in a small pan, add mustard seeds and allow them to crackle.
  • Pour this over batter and mix it with soda.
  • Grease the idli plates and fill the moulds with batter and steam cook for 10 minutes until done.
  • Serve hot with chutney.

August 22, 2017

SWEET IDLI

Ingredients:
idli batter  - 3 cups
Sugar - 1 cup
Raisins - 25 gms
Anjeer - 25 gms (cut into pieces)
Dry fruits of your choice - 25 gms (chopped0
cardamom powder - 1/2 tsp

Method:
  • Put sugar and 1/2 cup water in pan and bring to boil. when the sugar is completely dissolved add raisins, anjeer, dry fruits and cardamom powder.Cook another 2 minutes and switch off the flame. Let it cool.
  • Add sugar syrup the idli batter and mix well. Grease the idli plates with little ghee or oil and pour enough batter in each mould.
  • Steam cook for 10 -12 minutes or until done.
  • Serve hot. 



April 30, 2017

IDLI MALAI KORMA

Ingredients:
Idlis - 2 (cut into 4 each)
Mixed vegetables - 200 gms 
(peas, carrots, french beans and potatoes)
Raisins - 1 tbsp
Ghee - 3 tbsp
Onions - 2 (chopped)
Ginger - 1 tsp (finely chopped)
Yoghurt - 1/2 cup (hung)
Cashew nut paste - 1 tbsp
Poppy seeds - 2 tsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Green chilli - 1 (chopped)
Coriander seeds  - 1 tsp
Cumin seeds - 1/2 tsp
Tomato puree - 2 tbsp
Salt to taste
Garam masala - 1/2 tsp

For Garnishing:
Coriander leaves (chopped)
Cream - 1/2 cup

Method:

  • Cube the carrots, string the beans and dice them. Dice the potatoes.
  • Parboil all the vegetables including the peas.
  • Grind together cashew nut paste, poppy seeds, coriander seeds, cumin and green chilli to a fine paste.
  • Heat oil and fry onions till they are light brown. Add chilli powder and turmeric and fry for a few seconds.
  • Add ginger, tomato puree and fry again till the oil separates.
  • Add the ground paste, salt and yoghurt.
  • Cook till the oil separates again. Add the idlis, parboiled vegetables, raisins, one cup of water and cook for 5 minutes over a low flame.
  • Remove from flame, sprinkle garam masala and stir in cream.
  • Garnish with chopped coriander leaves and serve hot.



January 30, 2017

JOWAR IDLI

Ingredients:
Jowar (white millet) - 3 cups
Urad dal -1 cup
fenugreek seeds - 1 tsp
Salt to taste
Oil

Method:

  • Clean, wash and soak the urad dal, jowar and fenugreek seeds for 8 hours.
  • Wash and grind the dals till smooth with sufficient water.
  • Cover and keep aside for 8 hours to ferment.
  • Add the salt to the batter and mix well.
  • Grease the idli plates with little oil. Pour the batter into plates and steam cook for 10-15 minutes.
  • Serve hot with chutney and sambar.

October 06, 2016

THUVAR IDLI

Ingredients:
Boiled rice-2 cups
Thuvar dal-3/4 cup
Dehusked black gram-1/4 cup
Rock salt-2 tsp

Method:
  • Soak rice for 2 hours.
  • Soak both dal together for 2 hours.
  • Grind dal till smooth and frothy.
  • Grind rice to fine rawa consistency.
  • Mix both ground paste together with salt.
  • Allow to ferment for 15-20 hours.
  • Pour or greased idlis plates and steam.
  • Serve hot with onion chutney.

October 02, 2016

VERMICELLI IDLI

Ingredients:
Vermicelli - 500 gms
Bombai rawa - 250 gms
Curd - 1 cup or as required
Cashew nuts - 2 tbsp (chopped)
Green chillies- 6-8
Ginger - small piece
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt to taste
Curry leaves - few
Coriander leaves -1 tbsp (chopped)
Ghee- 2 tbsp
Asafoetida - pinch
Baking soda- pinch

Method:

  • Heat the ghee in a frying pan, add urad dal, cumin, mustard seeds,asafoetida, curry leaves and allow them to splutter.
  •  Add chopped green chillies, ginger, cashewnuts, coriander leaves.Fry for few seconds.
  • Then add vermicelli and fry until light brown.
  • Add rawa and fry some more time.
  • Remove and let it cool completely then add curd, salt, baking soda and mix well.
  • Keep aside for for 2 hours.
  •  Pour batter into idli plates and steam cook for 10 minutes or until done.
  • Serve hot with chutney.


వెర్మిసెల్లి (సేమ్యా) ఇడ్లి 

కావలిసిన వస్తువులు:
వెర్మిసెల్లి - 500 గ్రా 
బొంబాయి రవ్వ - 250 గ్రా 
పెరుగు - 1 కప్ లేదా సరిపడా 
పచ్చిమిర్చి - 6-8
అల్లం - చిన్న ముక్క 
కొత్తిమీర- 1 tbsp 
మినపప్పు - 1/2 tsp 
జీడిపప్పు - 2 tbsp 
ఆవాలు - 1/4 tsp 
జీలకర్ర- 1/4 tsp 
కరివేపాకు - కొద్దిగా 
నెయ్యి- 2 tbsp 
ఇంగువ - చిటికెడు 
సోడా - చిటికెడు 
ఉప్పు 

తయారీ:
  • బాణలిలో నెయ్యి వేడి చేసి మినపప్పు, ఆవాలు, జీలకర్ర, ఇంగువ, కర్వేపాకు వేసి వేయుంచుకోవాలి. 
  • అందులో తరిగిన జీడిపప్పు, పచ్చిమిర్చి, అల్లం, కొత్తిమీర వేసి వేగిన తరువాతా వెర్మిసెల్లి వేసి ఎర్రగా వేయుంచుకోవాలి. 
  • అందులో రవ్వ వేసి వేగిన తరువాత దించి చల్లార్చుకోవాలి. 
  • ఈ మిశ్రమంలో పెరుగు, ఉప్పు, సోడా వేసి కలిపి రెండు గంటలు నానపెట్టుకోవాలి. 
  • నానిన పిండిని ఇడ్లి ప్లేట్ లో వేసి ఆవిరి మీద 10 ని లు ఉడికించుకోవాలి. 
  • ఇవి వేడిగా పచ్చడితో తింటే బాగుంటాయి. 





May 18, 2016

CHILLI IDLI

Ingredients:
Idlis - 4-6
Onion - 1 (chopped)
Salt to taste
Green chillies - 2-3(finely chopped)
Ketchup - 1 tbsp
Coriander leaves - 1 tbsp(chopped)
Garam masala - 1/6 tsp
Mustard seeds - 1/4 tsp
Oil - 1 tbsp

Method:

  • Heat the oil in saucepan; add mustard seeds and allow them to crackle.
  • Add chopped onions, green chillies; saute till onions are translucent.
  •  Add chopped idlis, salt, ketchup and garam masala. Mix gently.
  • Lastly garnish with coriander leaves.

March 25, 2016

RAJMA IDLIS

Ingredients:
Idli batter - 4 cups
Red rajma - 1 cup
Oil - 3 tsp
Salt to taste

Method:

  • Soak the rajma over night. Pressure cook rajma in salted water till tender. Drain and keep aside to cool.
  • Mix idli batter, salt and rajma.
  • Grease idli moulds with oil. Pour idli batter in idli plates and steam cook for 15 minutes or until done.
  • Serve hot with chutney.

రాజ్మ ఇడ్లి 

కావలిసిన వస్తువులు:
ఇడ్లి పిండి - 4 కప్ 
రాజ్మ గింజలు - 1 కప్ 
ఉప్పు 
ఆయిల్ - 3 tsp 

తయారీ:
  • రాజ్మ గింజలు రాత్రి నానపెట్టి, ఉదయం ప్రెషర్ కుక్కర్లో మెత్తపడేవరకు ఉడికించి నీళ్ళు వంచి చల్లారనివ్వాలి. 
  • తరువాత ఇడ్లి పిండిలో ఉప్పు, రాజ్మ వేసి కలుపుకోవాలి. 
  • ఇడ్లి ప్లేట్ కు ఆయిల్ రాసి అందులో పిండి వేసి ఆవిరి మీద 15 ని లు ఉడికించాలి. 
  • వీటిని వేడిగా పచ్చడితో వడ్డించాలి

November 20, 2015

BOMBAI RAWA (SEMOLINA) IDLI

Ingredients:
Bombai rawa - 250 gms
Urad dal - 150 gms
Salt to taste
Ghee

Method:

  • Soak urad dal for 2-3 hours. Wash and grind to make idli batter.
  • Wash rawa once and mix in idli batter with salt. Keep aside for one hour for fermentation.
  • Grease idli plates with little ghee and pour batter in plates.
  • Steam cook for 10 -12 minutes until done.
  • Serve hot with chutney.

          బొంబాయి రవ్వతో ఇడ్లి 

కావలిసిన వస్తువులు:
బొంబాయి రవ్వ - 250 గ్రా 
మినపప్పు - 150 గ్రా 
ఉప్పు  -  సరిపడా 
నెయ్యి 

తయారీ:
  • మినపపప్పు  2-3 గంటలు నానపెట్టి కడిగి మెత్తగా ఇడ్లి పిండిలాగా రుబ్బుకోవాలి. 
  • రవ్వ కడిగి ఉప్పు, రవ్వ పిండి మిశ్రమంలో కలిపి ఒక గంట పక్కన పెట్టుకోవాలి. 
  • ఇడ్లి ప్లేట్లకు నెయ్యి రాసి సరిపడా పిండి వేసి ఆవిరి మీద ఉడికించుకోవాలి. 
  • ఇవి వేడివేడిగా తింటే చాలా రుచిగా ఉంటాయి

August 18, 2015

PERUGU IDLI (CURD IDLI)

Ingredients:
Rice - 2 cups
Urad dal - 2 cups
Ghee -4 tsp
peppercorns - 2 tsp
Thick curd - 500 ml
Cumin seeds - 2 tsp
Baking soda - a pinch
Salt to taste
Oil

Method:

  • Soak dal and rice for 3- 4 hours. Wash and grind dal and rice together to make thick batter.
  • Keep aside batter overnight for fermentation.
  • In the morning, add ghee, little oil, curd, crushed peppercorns, cumin seeds, salt and baking soda to the batter. Mix well.
  • Drop the spoonfuls of  batter in idli plates; steam cook for 25- 30 minutes or till done.
  • Serve with Idli karam.
        
                             పెరుగు ఇడ్లి 

కావలిసిన వస్తువులు:
బియ్యం - 2 cups 
మినపపప్పు- -2 cups 
నెయ్యి - 4 tsp 
నూనె -కొద్దిగా 
మిరియాలు - 2 tsp 
వంట సోడా -చిటికెడు 
గట్టి పెరుగు - 500 ml 
జీలకర్ర - 2 tsp 
ఉప్పు - సరిపడా 

తయారీ:
  • మినపప్పు , బియ్యం 3-4 గంటలు నానపెట్టి బాగా కడిగి మెత్తగా, కొద్దిగా గట్టిగ రుబ్బుకోవాలి. 
  • పిండిని రాత్రి పులియపెట్టాలి. 
  • ఉదయాన్నే పిండి లో పెరుగు, నెయ్యి, నూనె, దంచిన  మిరియాలు, జీలకర్ర, ఉప్పు, వంట సోడా వేసి బాగా కలిపి ఇడ్లి రేకుల్లో వేసి ఆవిరి మీద ఉడికించి దించాలి. 
  • ఇవి కారప్పొడితో బాగుంటాయి. 


May 18, 2014

SPROUT IDLI

Ingredients:
Idli batter - 1 cup
Moong sprouts - 1/2 cup
Salt - a pinch

For Tempering:
Red chilli - 1 (broken)
Green chilli - 1(finely chopped)
Curry leaves - 10
Mustard seeds - 1/4 tsp
Oil - 1 tsp

Method:

  • Boil the sprouts with a pinch of salt till just tender. Drain and keep aside.
  • Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.
  • Now mix the idli batter, cooked sprouts and tempering till well combined.
  • Now put the batter in idli plates and steam cook for 5 minutes.
  • Serve hot with chutney or sambar.


April 14, 2014

RAGI IDLI

Ingredients:
Ragi - 1 cup
Urad dal -1/2 cup
Fenugreek seeds - 2 tsp
Salt - 1/4 tsp

Method:

  • Clean and soak ragi, dal and fenugreek seeds overnight.
  • Grind them using enough water to make thick batter like normal idli batter.
  • Add salt and leave the batter aside for some time for fermentation.
  • Pour the batter into idli moulds and steam for 6- 7 minutes.
  • Serve hot with sambar or chutney.

November 17, 2013

Kesari Idli

Ingredients:
Rawa -  11/4 cup
Ripe banana - 1
Kova - 1/2 cup
Fresh coconut - 1/2 (grated)
Sugar powder - 1 1/2 cup
Ghee -2 tbsp
Cardamom powder - 1/4 tsp
Cashew nuts - 10
Kishmish - 10
Baking soda -  a pinch
Milk - 1 cup

Method:

  • Heat 1 tbsp of ghee, fry cashew nuts and kishmish till golden. Remove and keep aside.
  • Fry rawa in the same pan till aroma comes. Let it cool.
  • Mash the banana and mix all the ingredients together to make batter.
  • Grease the idli plates with ghee then put some of the batter in all plates.
  • Garnish with cashew and kishmish
  • Steam them for 10-15  minutes until done.
  • Sweet idli is ready.



October 22, 2013

Masala Idli

Ingredients:
Urad dal - 1 cup
Rice rawa - 2 1/2 cups
Onions - 250 gm
Fresh coconut - 1 cup (grated)
Channa dal - 2 tbsp
Salt to taste
Green chilli paste - 2 tbsp
Carrot - 1(grated)
Beans - 1/4 cup (chopped)
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Mustard seeds - 1/2 tsp
Oil - 2 tsp

Method:

  • Soak urad dal for 4 hours. Drain the water and grind to make fine batter. Add sufficient water while grinding.
  • Wash and add rice rawa to the batter. Ferment the batter overnight.
  • Soak channa dal for 1 hour then next day add dal to the batter.
  • Heat oil in kadai, add mustard and curry leaves. Fry till mustard crackles.
  • Add finely chopped onions and saute till onions are transparent.
  • Add chilli paste, carrot and beans.Cook vegetables till tender.
  • Add grated coconut, salt and coriander leaves. Fry for 2 minutes.
  • Switch off the flame. Cool and mix in the idli batter.
  • Fill the idli moulds with 3/4th of the batter and steam cook in high flame for 10 minutes.
  • Then cook in low flame for  5 minutes.
  • Serve hot with chutney.



July 24, 2013

Upma with leftover Idli's

Ingredients:
Idli's - 8
Ginger -  small piece
Green chillies -3-4
Onion - 1
Lemon - 1
Salt to taste
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Curry leaves - few
Red chilli - 1
Oil - 2 tbsp

Method:

  • Finely chop green chillies and ginger. Thinly slice onion. Lightly crush the idlis with hands.
  • Heat oil in kadai, add channa dal, urad dal, red chilli, mustard seeds and curry leaves. Fry till mustard crackles.
  • Add chopped ginger, chillies and onions. Fry till onions are transparent.
  • Add idli pieces and salt. Mix well and fry in low flame for 5 minutes.
  • Remove from fire and add lemon juice. Mix well.
  • Serve hot.


May 06, 2013

Instant Masala Idli

Ingredients:
Semolina - 2 cups
Curd - 1/2 cup
Green peas - 2 tbsp (boiled)
Tomato - 1 (chopped)
Peanuts - 2 tbsp
Channa dal - 1 tbsp
Green chillies - 3 (finely chopped)
Dry red chilli - 1 
Eno Fruit salt - 1 tsp
Salt to taste
Mustard seeds - 1 tsp
Oil - 1 tsp

Method:

  • Mix semolina, curd and salt and 1/2 cup of water. Keep aside for 10-15 minutes.
  • Heat oil in a pan, add red chilli, channa dal and mustard seeds. Fry till mustard crackles. 
  • Add peanuts, peas, chilli pieces, chopped tomato, salt. Saute for 2 minutes. Remove from fire and cool.
  • Add eno salt to semolina mixture. Add vegetables to it and mix well.
  • Pour mixture in greased idli moulds and steam for 10 - 15 minutes.
  • Serve with chutney.


March 27, 2013

Instant Vermicelli Idli

Ingredients:
Vermicelli - 1 1/4 cup
Semolina - 1 cup
Sour curd - 2 cups
Onion - 1 (chopped)
Curry leaves -  few (chopped)
Green chillies - 2-3
Channa dal - 2 tbsp
Cashew nuts - 1 tbsp (chopped)
Kishmish - 1 tbsp
Baking powder - 1/4 tsp
Salt to taste
Oil - 3 tbsp

Method:

  • Soak channa dal for 1 hour and drain the water.
  • Fry semolina and vermicelli separately in 2 tbsp of oil till aroma comes. Keep aside to cool.
  • Heat the remaining 1 tbsp of oil and fry the chopped onions till brown.
  • Add chopped green chillies, curry leaves, channa dal, cashew nuts and kishmish and salt. Fry for i minute, stirring constantly. Keep aside to cool.
  • Beat the curd and mix all the ingredients, baking powder to it. Mix properly.
  • Grease the idli mould and pour idli mixture into each mould.
  • Place the idli plates in cooker and steam cook in high flame for 10 minutes and in low flame for 5 minutes.
  • Serve hot with coconut chutney.

January 27, 2013

Kanchipuram Idli

Ingredients:
Urad dal - 1 cup
Idli Rava - 2 cups
Salt to taste
Channa dal - 1 tbsp
Green chillies - 4
Onions - 2
Mustard seeds - 1/4 tsp
Oil - 1 tbsp
Curry leaves -  few

Coriander leaves  -  1 tbsp (chopped)

Method:

  • Soak urad dal and Idli Rawa separately for 4 hours.
  • Wash and grind urad dal by using sufficient water to make soft and frothy batter. Transfer to mixing bowl.
  • Squeeze water from rava and add this to batter and mix well. Ferment the batter overnight.
  • Soak channa dal for 1 hour. Add this to Idli batter without water.
  • Finely chop onions and green chillies.
  • Heat oil in a pan, add mustard sees, curry leaves and fry till mustard splutters.
  • Add chopped onions, green chillies, coriander leaves. Saute for 2 minutes.Remove and cool.
  • Now add this to the batter. Add salt and mix well.
  • Fill the Idli plates with 3/4th of the batter.
  • Steam cook in high for 10 minutes and 5 minutes in low flame.
  • Serve hot with chutney.

October 02, 2012

Wheat Idli

Ingredients:
Wheat Rawa - 4 cups
Urad dal - 1 cup
Salt to taste
Baking Soda - pinch

Method:

  • Soak Urad dal for four hours. Wash and grind to make fine Idli batter by adding sufficient water.
  • Take rawa in vessel and steam it for 15 minutes. Cool and mix with the batter.
  • Add salt and ferment the batter overnight.
  • Add baking soda before preparing Idli's.
  • Take the idli plates, fill with the batter. Steam them in Idli cooker for 8 minutes in high flame and 5 minutes in low flame.
  • Serve hot with chutney and ghee.

July 24, 2012

Masala Idli Chat

Ingredients:
Idlis - 4 (cut into small pieces)
Cabbage - 100 gms
Potatoes - 100 gms (sliced and fried)
Mushrooms - 100 gms
Capsicum -1
Onion- 1
Ginger - small piece
Green chillies - 2
Coriander seeds - 1/2 tsp
Amchur - 1 tsp
Turmeric - 1/4 tsp
Red chilli flakes - 1/4 tsp
Salt to taste
Bay leaf - 1
Cloves - 2
Cardamom - 2
Oil - 2 tbsp
Mint and coriander leaves - 1 tbsp (chopped)


Method:


  • Grate the cabbage. Slice the mushrooms, onion and capsicum. Finely chop green chillies  and ginger.
  • Heat oil in a wok and add the bay leaf, cloves, coriander seeds and cardamom, fry them for 1 minute.
  • Add onions, mushrooms and saute for 1 minute.
  • Then add ginger,  green chillies, capsicum and cabbage, stir fry for 2 minutes. 
  • Add idlis, potatoes, salt, turmeric and red chilli flakes and amchur.
  • Stir fry till the spices coated.
  • Lastly garnish with mint and coriander leaves.
  • Serve hot.


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